Chipotle Mac and Cheese
This Chipotle Mac and Cheese is rich, smoky, and just spicy enough to crave more. With cheddar, gruyere, and chipotle peppers, it’s bold comfort food.
Recipe and image compliments of Brit from Whisked Away Kitchen
Chipotle Mac and Cheese
Ingredients
Mac and Cheese
- 16 ounces medium pasta shells
- 6 tablespoons Hiland Unsalted Butter divided
- 1/4 cup all-purpose flour
- 4 cups Hiland Lactose Free Milk or Whole Milk
- 16 ounces sharp cheddar grated
- 8 ounces gruyere grated
- 3-4 whole chipotles in adobo finely chopped (plus 2-3 tbsp adobo sauce from can)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon mustard powder
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt
Breadcrumb Topping
- 2 cups crusty bread cut into 1/2-inch pieces such as sourdough
- 3 tablespoons Hiland Unsalted Butter melted
- 1/4 teaspoon garlic powder
- Pinch of kosher salt
- 1 ounce parmesan grated (optional)
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish (a slightly smaller dish will also work).
- Make the mac and cheese. Cook pasta until just al dente. Drain, transfer to a large bowl, and toss with 2 tablespoons of butter until the butter is fully melted.
- While the pasta cooks, melt 4 tablespoons butter in a large saucepan over medium heat.
- Whisk in the flour until smooth. Cook 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Bring to a simmer and cook until slightly thickened, about 3 minutes.
- Reduce heat to low. When the mixture is no longer bubbling, add the cheddar and gruyere, a handful at a time, whisking until melted. Stir in chipotles, adobo sauce, paprika, mustard powder, garlic powder, and salt. Taste and adjust seasoning.
- Add the pasta and stir until evenly coated. Transfer to the prepared baking dish.
- For the topping, toss the melted butter with the breadcrumbs, garlic powder, salt, and parmesan if using. Scatter evenly over the pasta.
- Bake uncovered for 20 minutes, or until the topping is golden brown.
Serve it as a main or side—it’s guaranteed to be the first dish to disappear
Sharp cheddar, creamy gruyere, and smoky chipotle peppers come together in this flavorful twist on classic mac that’s anything but ordinary.
Why We Love This Recipe
This mac and cheese delivers all the rich, creamy comfort you crave, but with a low-lactose twist that doesn’t skimp on flavor. We use Hiland Lactose Free Milk for a velvety sauce that’s easier on sensitive stomachs, plus naturally lower-lactose cheeses like sharp cheddar and gruyere (because who wants to miss out on that perfect cheese pull?).
Ingredient Notes
Pasta: Shells are our go-to—they hold onto that creamy sauce like little flavor pockets. But elbow macaroni or cavatappi work great too.
Hiland Lactose Free Milk: This recipe uses Hiland lactose free milk to create the same rich, creamy texture as traditional mac and cheese while being easier to digest. For best results, use whole or 2% lactose free milk—the extra fat content helps create a luxuriously smooth cheese sauce.
Cheese: Sharp cheddar brings that classic mac and cheese flavor, while gruyere adds a nutty depth. For the creamiest melt, skip pre-shredded cheeses—they contain anti-caking agents that can make sauces grainy. Instead, buy blocks and grate them yourself right before mixing.
Chipotles in Adobo: These canned smoked peppers bring smoke, heat, and a touch of sweetness. Start with 3 peppers (plus sauce) and adjust to your spice tolerance.
Breadcrumb Topping: Day-old sourdough is my favorite, but any crusty bread works. You can also substitute the breadcrumbs for 1 cup of panko in a pinch.
Step by Step Instructions
- Prep the pasta. Cook the shells until just al dente—they’ll finish cooking in the oven. Drain, toss with a little butter to prevent sticking, and set aside.
- Make the cheese sauce. Melt butter in a large pot, whisk in flour, and cook for a minute to eliminate the raw taste. Slowly pour in the milk, whisking constantly to avoid lumps. Let it simmer until slightly thickened, then reduce the heat and stir in the cheeses one handful at a time. Fold in the chipotles, adobo sauce, and spices. Taste and adjust—more adobo sauce for heat, more salt if needed.
- Assemble. Mix the pasta into the sauce until every shell is coated. Transfer to a greased baking dish. Toss the breadcrumbs with melted butter, garlic powder, salt, and parmesan, then scatter evenly over the top.
- Bake to perfection. Pop it in the oven at 350°F for about 20 minutes, or until the topping is golden and the edges are bubbly. Let it cool for 5 minutes (if you can resist) so the sauce thickens slightly.
Expert Tips and Tricks
- Smooth sauce: For the smoothest cheese sauce, reduce heat to low before adding the grated cheese. If the mixture is still simmering or boiling, the cheese will break and your sauce may become grainy. Stir in small handfuls at a time, letting each batch fully incorporate before adding more.
- Spice control: Love heat? Add an extra pepper or two. Prefer it mild? Scrape the seeds from the chipotles before chopping.
- Cheese substitutes: This mac and cheese calls for 24 oz of cheese, which you can customize to your taste. A few of my favorite options are fontina, gouda and monterey jack.
Make Ahead and Storage Instructions
Mac and cheese is the best make-ahead dish! Assemble the mac and cheese (without baking) up to a day ahead. Cover and refrigerate, then add the breadcrumbs right before baking.
To store leftovers, let the mac and cheese cool completely, then transfer to an airtight container and keep in the refrigerator for up to 4 days. Cover with foil and reheat in the oven at 350°F for about 20 minutes or until warmed through.
Warm, cheesy, and packed with flavor, this dish brings the heat in the best way!
Serving Ideas
This baked mac and cheese can be served as a main or side dish. Here are some of my favorite serving tips:
- As a main dish: Serve with a crisp green salad (like arugula with lemon vinaigrette) or roasted veggies to balance the richness.
- As a side dish: I absolutely love this mac and cheese alongside BBQ fare. Think smoked ribs, brisket, or grilled sausages.
- For entertaining: Portion the mac and cheese into small individual ramekins, top with breadcrumbs and bake until golden brown and bubbly.
For more delicious recipes, visit Hiland Dairy’s recipe page.
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